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Looking to do 1.5 gallon BIAB batches (scaling back from 5 gallon, 2 vessel all grain). Interested in "induction ready" as well. Any recommendations for a brew pot? I have found several online just seeing if anyone has one they are currently using and are happy with.

I have been brewing 5-gallon, two vessel, all grain batches for 6 years. For multiple reasons, I am going downsize and start brewing 1.5 gallon batches. One of my goals is to simplify my equipment setup and process and eliminate the use of a propane burner. I am planning to do BIAB and possibly...

I took my first crack at brewing a lager last Saturday (6 days ago). My recipe came out to 1.048 OG. I opted to use WLP940 Mexican Lager. Beersmith called for a 1.8L starter. Due to an error on my part, my started ended up at 1.6. I spun it for 3 days and chilled it for 1 day before...

I recently brewed a Kolsch. Starting gravity was 1.050, finish gravity was 1.010 (both as expected). I used a bottling bucket for primary fermentation. I racked off around 1 gallon using the spigot (to insure I got some yeast) onto two pounds of sliced, frozen then thawed strawberries into...

I have searched the forums and can't find this question specifically answered. Here is my starter process: Measure 1L of water, pour into pot Measure 100g of DME, stir into water Boil 10 minutes Pour into flask Cool in sink ice bath Resulting starter size = 800mL Is this a 1L starter...

So I picked up a nice 8.2 cubic feet chest freezer this weekend to use for a fermentation chamber. I will fit perfectly under my existing workbench thus not taking up any addition floor space. I will obviously have to slide it out to access it, which I am fine with. I am going to start out with...

I brewed a batch last Friday. Going for a rye IPA. I tried a few things for the first time on this batch: yeast starter, partial mash. Here is a link to the recipe: http://hopville.com/recipe/1519588/american-ipa-recipes/pepperyepa I am assuming the yeast starter was fine. Had a nice yeast...

For my next batch I am planning on doing a Rye IPA with some black peppercorn added. I based a recipe off of another one I found and adapted it a bit. When I stopped by the LHBS today my normal guy wasn't there so someone else helped me make some adjustments. This is what we came up with...

I bottled my Oberonish clone 9 days ago. I used Wyeast WLP320 (American Hefe). I have to bottles in a couple of closed wooden crates. I initially left them upstairs because the ambient temp was about 70 versus my basement which stays a fairly constant 64. With the warmer weather this...

I love the spiciness of Whitsun and I want to get in one more nice summer beer. Could someone either help me out with an extract recipe or point toward one that is already formulated? For those of you may not be familiar with Whitsun, here is a link to its page on the web...

After much reading and research and many conversations, it would seem that racking to a secondary is a thing of the past for the most part. Even for dry-hopping it sounds like most people just grow the hops in their primary. Some in a bag, some not. So if I can get my hands in some food grade...

I actually have two questions here, one about my current batch and one about a follow-up batch... I currently have an american wheat ale fermenting: 7.2 lbs wheat LME 0.5 lbs caravienne 0.5 lbs munich 1 oz hallertau 60 mins 0.5 oz saaz 10 mins 0.5 oz saaz 5 mins Recipe said primary...

I brewed my first batch last weekend. It was the brewers best scottish ale kit (had to start somewhere). Everything seemed to go well during the boil and transfer to the primary. The recipe called for adding water to bring the volume to 5 gallons while being careful to stay within the...